Lemony Zinger

I saw some nice lemons at the supermarket today and thought of this recipe. A refreshing drink for any time of the year.

Lemony Zinger

1 ½ C. Sugar
1 C. Water
1 ½ C. Fresh Lemon Juice – 5-8 lemons
Cold Ginger Ale

In medium pot mix the sugar and water cook over medium heat until sugar is dissolved then remove from heat and cool to room temp. Add fresh squeezed lemon juice and mix well. This is to be refrigerated in a tightly covered nonmetal container.

For each serving combine half and half lemon juice mix and Ginger Ale in tall glass and serve immediately. Pour over ice for a cold break anytime.

A great base to have in the fridge when company comes.

One Gallon Dandelion Wine

I came across this in a little community fundraising cookbook from Woodville, Ontario. If anyone has tried a similar recipe I would love to hear how it turned out, or didn’t! The bears are the only ones interested in the thousands of dandelions I have around my house, they could have competition soon.

1 gal dandelions
3 lb brown sugar
3 or 4 lemons, juice, skin and seeds all chopped up together
3 or 4 oranges, chopped same as lemons
1 ½ to 2 pkgs yeast

Pick perfect open dandelion blossoms when dew is on them. Put blooms in a 2 gallon or larger open crock and pour boiling water over them. Cover crock with cheesecloth and let it sit at room temperature 3 days. Squeeze all the juice out of the flowers, throw them away and save the liquid.
Pour liquid into a large pot and add brown sugar and chopped up fruit. Put top on pot and boil mixture for 30 minutes; cool until lukewarm. Pour liquid into crock and add yeast. Cover the brew with cheesecloth and let it work for 2 or 3 weeks until bubbling stops. Filter through fresh cheesecloth and then bottle.
Save your bottled sunshine and uncap it on a gray overcast January day. Presto! It’s summer again.

As I said it was interesting and I would love any feedback. I don’t think I would wait until January to uncork the first bottle though!